Tuesday, 30 August 2011
Continuing my homage to Cafe Brenda, where my career began back in Minneapolis in the 80's...yes...the 80's...You know Designing Women, parsley sprinkled on all restaurant plates and "Just say NO!"...I have a chilled soup recipe that is so easy and elegant and will impress your family and friends. But mostly, I want it to impress YOU! Here is the recipe, straight (tee hee, I said straight) from The Cafe Brenda Cookbook by my friend Brenda Langton. And for those of you who are thinking, and I KNOW WHO YOU ARE, "Cold soup? Why I never heard of such a thing!"...Relax. Try something new. Promise. You will love it!
There is nothing like the taste sensation of a really good cantaloupe. When cantaloupe is at its peak, everyone at the market is searching for the perfect melon. As we all know, it's a real disappointment to come home with a bland one. This soup blends that wonderful melon flavor with a hint of mint - a great combination. This is a good first course for summer brunch.
1 large cantaloupe (approximately 3 pounds)
1/2 cup white wine
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon chopped FRESH mint
1/2 cup plain yogurt
honey
Cut cantaloupe into chunks and put in blender with wine, juice and mint. Blend until smooth.
Pour into a bowl and whisk in yogurt. Tast and adjust seasonings: You may want to add more mint or perhaps a little more honey. Serves 4 to 6.
